Canadian bacon

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pc farmer

Epic Pitmaster
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Feb 17, 2013
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Central Pa
My parents were out of CB and wanted me to make some for them. I just had to, I am a great son.

Cured with TQ and brown sugar. Cured for 14 days. Dried for 3 days in the fridge then smoked.

Here it is ready for the smoker.



Warm smoking with pitmasters blend.

This is bout 1/2 way threw. 5-6 hours.





11 hours I pulled them. Great color. I am pleased.



Rested in the fridge for 4 days then sliced tonight.






I am still cold smoking my Cb with the black forest seasoning.
 
That looks awesome . Great color inside and out . I like to put mine in 5 inch roll netting and hang to smoke . I do 14 days in the cure but only dry over night . Next time I'm gonna dry in fridge like yours . I take mine to 145 IT . I like the extra dry time Looks great  !

Chop
 
That looks awesome . Great color inside and out . I like to put mine in 5 inch roll netting and hang to smoke . I do 14 days in the cure but only dry over night . Next time I'm gonna dry in fridge like yours . I take mine to 145 IT . I like the extra dry time Looks great  !

Chop

Like this. I hand tied this. I am still working on my CB.
 
Good looking CB Adam!

I always hot smoke mine to 145, next time I may try cold smoking it.

Nice Q-view!

icon14.gif
  Al
 
Adam That is some of the nicest CB I have seen! When you said warm smoking what was the temp? points

Richie
 
 
Good looking CB Adam!

I always hot smoke mine to 145, next time I may try cold smoking it.

Nice Q-view!

icon14.gif
  Al
Thanks Al.   I warm smoked these, not cold smoke.
That looks awesome!
Thanks Xray
 
Adam That is some of the nicest CB I have seen! When you said warm smoking what was the temp? points

Richie
The sun was out and really brought the color out in the pics.   I was at 100 for a few hours then bumped to 130 ish.
 
 Nice, I have to try that...... Man the list is getting long....... I can't wait until Spring break.....
 
Like this. I hand tied this. I am still working on my CB
Like this. I hand tied this. I am still working on my CB.
Nice job on the hand tie . I buy the roll netting , cut the loins in thirds , cure then into the net . Looks like a mini ham . I love curing loins , so I get excited when I see a post on it . Hope it's ok if I post a pic ,, 
 
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